Bacon, Egg, and Potato Breakfast Tacos

• 8 small flour tortillas
• 8 slices bacon, diced
• 1 medium potato, diced
• 1/2 cup diced onion
• 6 large eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped cilantro
• 1 tablespoon olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until tender, about 8 minutes.
2. 2 Push potatoes to one side of the skillet, add diced bacon, and cook until crispy.
3. 3 In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet with the onions and cook, stirring gently, until set.
4. 4 Warm tortillas in the microwave for 20-30 seconds or on a dry skillet.
5. 5 To assemble tacos, place a scoop of potatoes, scrambled eggs, and bacon onto each tortilla. Top with cheese and cilantro.
6. 6 Fold tacos and serve immediately.

Equipment

• Large skillet
• Microwave or small skillet for warming tortillas

Variations

• Add sautéed bell peppers for extra veggies.
• Substitute sausage for bacon for a twist.

Substitutions

• Use corn tortillas for a gluten-free option.
• Substitute egg substitute for whole eggs if preferred.

Pairings

• Fresh fruit salad
• Home-brewed coffee

Nutrition

Tips

• For crispier tacos, toast the tortillas in a dry skillet before assembling.
• Feel free to add hot sauce or salsa for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Freezing: These tacos freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of fresh fruit or a small cup of yogurt.
• Pair with a refreshing glass of orange juice.

FAQ